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Jen Pahl

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I will admit this took me 2 days to make. I made the sauces and pounded/stuffed the chicken one night and cooked the next night. BUT this recipe is awesome and well worth the effort. On the advice of other reviewers I increased the cocoa powder to 1 TBLS and the raspberry jam to 1/3 cup. I would add that I recommend using seedless jam. Also, on the advice of other reviewers I skipped the cheese and guacamole. Hot guacamole doesn't sound good to me anyway. I this is more of a Sunday dinner type of dish, since there are so many components, but you won't be disappointed. In fact, I just made the sofrito again yesterday and froze it for future use.

This was super easy to make, so I think 4 stars makes the most sense. I ran out of cilantro before I made this, so I put some adobo seasoning in the rice with the lime. Also, I used bulk Italian pork sausage, about 1/4 to 1/3 of a pound. Really fresh tasting. The cilantro would be wonderful in this dish.

I used heirloom red rice in place of the wild rice, because that is what I had. If you haven't tried red rice, do it! It is Fat Tuesday, so I seasoned the chicken with cajun spice. Also, I used extra virgin olive oil in place of the walnut oil. Quite yummy and healthy.

This was very good. Some time I would like to double the marinade and marinate a whole cut up chicken and grill or bake it. Got to have the fresh tarragon or don't bother. I served with the Walnut Green Beans from this site.

I had to use frozen green beans, because the store did not have any fresh. I just cooked them to the instructions on the package for a bit less time, because of the tossing with butter in the skillet later. Toasting the walnuts is definitely worth the effort. Super easy and an impressive side dish. I served with Tarragon Vermouth Chicken from this site.

I have never prepared fresh artichokes until this New Year's Eve. They came out wonderful and I served them with drawn butter for dipping. Also, spread the roasted garlic from inside of the artichokes on baguette slices. I looked up how to cut and wrap the artichokes on you tube. There's a good video that uses this recipe. Search 'how to roast artichokes".

My husband ate a lot of this and he never, never eats squash. I used 4 small acorn squash from mom and dad's garden instead of the delicata. Also, I used 1 cup heavy cream and 1% milk for the last 1/2 cup. Really easy as flavorful, too.

This is the first time I prepared gizzards. I actually used duck gizzards. They taste a lot like turkey. I wish the breading were thicker. Next time I would make a wet batter. Otherwise, this is THE recipe for fried gizzards.